Philly Cheesesteaks

Hailing from the great city of Philadelphia, I consider myself somewhat of a cheesesteak aficionado. Pat’s, Geno’s, Jim’s, Tony Luke’s, John’s,Rick’s (creative names, I know) – I’ve had them all. But on those occasions when you can’t make it over to the corner of 9th and Passyunk for a wiz-wit, you can still make a delicious cheesesteak right on your stove top.

Most authentic Philly Cheesesteak recipes call for thinly sliced rib-eye, but when you’re cooking at home any steak will do (sirloin, strip, flank, etc). Rather than buying steak specifically to make cheesesteaks, I actually like using leftover steak from a previous dinner. It’s an easy way to turn one great meal into two.

I prefer sharp provolone on my cheesesteaks. You can use whatever cheese you like (American, pepper jack, cheese wiz) but I like the salty and rich flavor of sharp provolone. I then top my steak with peppers and onions.

DirectionsPrepare all ingredients on a large cutting board. Cut steak into thin slices. (make sure the steak is cold before slicing – it makes the process easier). Cut onion and green pepper into 1/4 inch slices. If your cheese isn’t already in slices, cut several thin slices of sharp provolone off of the wedge. Cut the baguette or roll in half width wise.

Next, coat saute pan with olive oil over medium high heat. Once heated, cook peppers and onions together for a few minutes until they start to brown. Remove veggies from pan, add another drizzle of olive oil and add the steak. Cook for roughly two minutes, then flip steak. Add salt and black pepper to taste. At this point I also like to add a dash of Worcestershire sauce for some additional flavor. After seasoning, group the steak together in the pan and top with cheese. Put lid on pan to expedite the melting process (sharp provolone is a hard cheese and melts slower than soft cheeses). Once it begins to melt, take off the lid and add the onions and peppers back to the pan. Let the steak cook for an additional minute and remove from heat. If desired, lightly toast the roll. Transfer all ingredients to your roll.

Thanks. You’re right – getting a cheesesteak outside of the Philly area is tough. And you know you’re in trouble when they start referring to it as a “steak and cheese.” That’s why it’s nice to make them at home.